Perfectly Poached Shrimp With Green Goddess Sauce Recipes

SHRIMP WITH GREEN GODDESS SAUCE

Shrimp with Green Goddess Sauce image

Provided by Claire Robinson

Time 9m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound large shrimp, shelled and deveined, leaving tails on
1 cup creme fraiche or sour cream
1 tablespoon chopped fresh tarragon
2 scallions, roughly chopped
1 teaspoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
Freshly cracked black pepper

Steps:

Bring a 6-quart pot of highly salted water to boil over high heat. Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain, pat dry and reserve.
Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper. Transfer to a bowl and serve with the reserved shrimp.
BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great!

ROASTED SHRIMP COCKTAIL WITH GREEN GODDESS DRESSING

Roasted Shrimp Cocktail with Green Goddess Dressing image

Provided by Ina Garten

Categories appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 14

Ingredients

2 pounds large shrimp (14 to16 shrimp per pound)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
2 stalks celery, cut into sticks

Steps:

Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.

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